Introduction

I won't lie this recipe is involved, but it is worth every bit of the effort! My best friend and I came up with this and our families request it once a week. And the leftovers (when there are any!) are just as good!You can adjust the spice to suit your taste by adding or removing jalapenos and purchasing spicy green enchilada sauce or mild.I've also tried everything I can think of to reduce the sodium in this recipe but this is about it. If you have any ideas I'd love to hear them!
I won't lie this recipe is involved, but it is worth every bit of the effort! My best friend and I came up with this and our families request it once a week. And the leftovers (when there are any!) are just as good!You can adjust the spice to suit your taste by adding or removing jalapenos and purchasing spicy green enchilada sauce or mild.I've also tried everything I can think of to reduce the sodium in this recipe but this is about it. If you have any ideas I'd love to hear them!

Directions

Preheat oven to 400.Lightly spray tenderloins with a small amount of olive oil spray. Place on grill and cook until just done. You can brown them in the pan but I have found that grilling makes a differene.Cut into bite sized pieces. Roughly chop peppers (CAREFULLY remove seeds and ribs from jalapeno to avoid a very spicy dish- I use gloves) and onion. Process all along with the garlic until very small (will be a light bright green color). Spray a large skillet with olive oil spray add the pepper/onion mixture cook until soft over medium heat. Add the broth and chicken cooking 5 minutes more. Add the cream cheese and enchilada sauce (keep one of the empty cans!). Add salt, cumin and chili powder. Stir constantly and cook until cream cheese is melted. Spoon out enough sauce (only) to fill the empty enchilada pan.Lightly spray a 13x9 baking dish and an 8x8 baking dish. Brush about a tablespoon or 2 of sauce into the bottom. Assemble enchiladas by placing chicken mixture into tortillas, roll and place seam side down into baking dish. 6 in the 13x9 and 4 in the 8x8. Cover with sauce from can and brush on heavily. Sprinkle with shredded cheese. Bake at 400 for 15-20 minutes.